Keto Tempura Sushi Roll

Elevate your sushi night with this irresistible Keto Tempura Sushi Roll, a low-carb twist on a Japanese classic. This recipe swaps traditional rice for a creamy cauliflower rice blend, perfectly seasoned with rice vinegar and cream cheese to mimic authentic sushi rice. Each roll features crispy tempura shrimp, coated in a delectable coconut flour and pork rind batter, fried to golden perfection. Paired with fresh cucumber, buttery avocado, and wrapped in nori, these rolls deliver an indulgent yet healthy dining experience. Ready in just 40 minutes, this gluten-free, keto-friendly sushi recipe makes for an impressive appetizer or light meal, served with soy sauce or coconut aminos for dipping. Perfect for satisfying sushi cravings while sticking to your keto goals, this dish promises bold flavors and delightful textures in every bite!

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:10 mins

Total Time:40 mins

Servings: 4

Ingredients

• 8 pieces Raw shrimp, peeled and deveined
• 0.25 cup Coconut flour
• 1 large Egg
• 2 tablespoons Heavy cream
• 0.5 cup Pork rinds, finely crushed
• None enough for deep frying Avocado oil (for frying)
• 2 cups Cauliflower rice
• 2 tablespoons Cream cheese, softened
• 1 teaspoon Rice vinegar
• 0.5 cup Cucumber, julienned
• 0.5 cup Avocado, sliced
• 4 whole Nori sheets
• None as desired Soy sauce or coconut aminos (for dipping)

Directions

Step 1

Start by preparing the tempura shrimp. Pat the shrimp dry with paper towels and set aside.

Step 2

In a small bowl, whisk together the coconut flour, egg, and heavy cream to form a thick batter.

Step 3

Place the crushed pork rinds in a separate shallow dish for dredging.

Step 4

Heat avocado oil in a deep frying pan or pot over medium heat until it reaches 350°F (175°C).

Step 5

Dip each shrimp into the batter, allowing excess to drip off, then roll the shrimp in the crushed pork rinds to coat evenly.

Step 6

Fry the shrimp in batches for about 2-3 minutes or until golden and crispy, then transfer to a paper towel-lined plate to drain excess oil.

Step 7

Next, prepare the cauliflower rice. In a microwave-safe bowl, steam the cauliflower rice for 3-4 minutes until tender. Drain excess moisture using a cheesecloth or paper towel.

Step 8

Once drained, stir the softened cream cheese and rice vinegar into the cauliflower rice. Mix well and let cool to room temperature.

Step 9

To assemble the sushi rolls, lay one sheet of nori on a bamboo sushi mat or a piece of plastic wrap, shiny side down.

Step 10

Spread a thin layer of the cauliflower rice mixture over the nori sheet, leaving about 1 inch uncovered at the top edge to seal the roll.

Step 11

Lay cucumber, avocado slices, and 2 pieces of tempura shrimp horizontally across the center of the rice.

Step 12

Using the sushi mat or plastic wrap, tightly roll the nori from the bottom edge upwards, pressing gently to create a firm roll. Use a little water to seal the edge.

Step 13

Repeat the process with the remaining ingredients to make 3 more rolls.

Step 14

Using a sharp, wet knife, slice each roll into 6-8 pieces.

Step 15

Serve the Keto Tempura Sushi Rolls with soy sauce or coconut aminos for dipping and enjoy!

Nutrition Facts

Serving size	(840.0g)

Amount per serving	% Daily Value*
Calories	1491.1

Total Fat 90.7g	0%
Saturated Fat 37.6g	0%
Polyunsaturated Fat 2.0g
Cholesterol 678.5mg	0%
Sodium 2859.8mg	0%
Total Carbohydrate 51.3g	0%
Dietary Fiber 26.6g	0%
Total Sugars 11.1g
Protein 120.9g	0%

Vitamin D 53.8IU	0%
Calcium 332.5mg	0%
Iron 7.4mg	0%
Potassium 2247.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.2%

Protein: 32.1%

Carbs: 13.6%